Complete knife sets for field dressing and butchery, from Outdoor Edge, Cold Steel, Camillus and Muddy — plus replacement blades and care packs.
Field kit or larder kit
Two different jobs, and the sets here split along that line.
A field dressing set — the Jaeger Pair, the Jaeger Guide three-piece, the Cold Steel Click-N-Cut — is what goes in the pack. Two or three blades, a skinner and a gutting blade, and enough gralloching hook to open a beast without going through the paunch. Compact matters more than complete, because you are carrying it up the hill.
A processing set — Wild-Pak, Jaeger-Pak, the eight-piece kits — lives in the larder. Boning knife, breaking knife, cleaver or saw, and a case that keeps them together and safe. This is what takes the carcass down after it is hung.
Replaceable blades
Several of these sets use replaceable blades rather than resharpenable steel. Worth understanding the trade: hide dulls a blade fast, and a fresh blade beats a stropped one every time for skinning and caping. But the blades are thin, so keep them off bone — use a saw for the sternum and pelvis. Buy a spare pack at the same time; running out halfway through is a wretched way to finish.
Care
If your set is conventional steel, clean and dry it the same day. Blood and gastric contents pit carbon steel overnight, and a knife put away wet in a leather sheath will corrode where you cannot see it.
Related: All knives · Sharpeners · Saws · Larder equipment
